1 ½ cups sugar, plus more for dipping
8 tablespoons butter
1 large egg
1 teaspoon vanilla extract
2 tablespoons Ruby Red grapefruit juice
1 T Ruby Red grapefruit zest
1 3/4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
Pinch of ground ginger
Preheat oven to 350 degrees and either lightly spray baking sheet with cooking spray or line with parchment paper.
Cream together the sugar and butter until combined. Mix in egg, vanilla, grapefruit juice and grapefruit zest.
Whisk together flour, baking powder, cinnamon, salt, and pinch of ginger. Combine with liquid ingredients until soft dough forms. Dough will be soft; if it seems too soft, refrigerate for 15 minutes.
Pour some granulated sugar into a small bowl. Form dough into 1 tablespoon-sized balls. Dip into sugar; place on baking sheet 2 inches apart. They will spread as they bake.
Bake 10-12 minutes or until edges are just set. They will puff when they first come out but will flatten out as they cool. Makes about 30 cookies.
Per cookie: 96 Calories, 14 mg Cholesterol, 3 g Fat, 2 g Saturated Fat, 36 mg Sodium, 16 g Carbohydrate, <1 g Fiber, 1 g Protein.